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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato Bruschetta Recipe

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This recipe for Tomato Bruschetta is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large tomatoes- chopped
1 small red onion- finely chopped
2 tablespoons chopped roasted red bell pepper
1 garlic clove- minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
1 loaf Italian bread, cut into 1-inch slices
Grated Romano cheese
Directions:
Directions:
1.Combine the tomatoes, red onion, red pepper, garlic, basil, balsamic vinegar, and 1 tablespoon of the olive oil in a bowl and mix gently. Season with salt and pepper. Let stand at room temperature for 1 hour or longer. Store, covered, in the refrigerator for up to 4 days if desired. Bring to room temperature before serving.
2. Brush both sides of each bread slice with the remaining olive oil. Bake until brown on both sides. Arrange the slices on a serving platter. Spoon some of the tomato topping onto the center of each slice and sprinkle with cheese.

 

 

 

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